Kumara Recipes

Walnut and Kumara Salad (by Celia Harvey)

6 orange, purple and/or gold kumara (about 1kg), peeled, cut into
3cm chunks
2 teaspoons olive oil
5 tablespoons walnut oil
3 tablespoons honey
2 tablespoons grapeseed oil
300 g walnut halves
4 firm red plums
240 g baby spinach leaves
4 tablespoons red wine vinegar
2 tablespoons wholegrain mustard
Preheat the oven to 170°C. Toss the kumara with the olive oil
and 1 tablespoon of the walnut oil. Spread over an oven tray then
roast for 20 minutes until golden and crisp.
Combine the honey and grapeseed oil with a further 2 tablespoons
of the walnut oil in a small saucepan over low heat. Gently cook
until thick and syrupy then add the walnuts and stir for 30 seconds
to coat them. Pour the honey-coated nuts on to a plate to cool.
Halve and stone the plums then slice into crescents. Combine the
warm kumara and honeyed walnuts. Place the spinach in a bowl then
top with the kumara and walnuts. Scatter the plums over the top.
Whisk the remaining walnut oil with the vinegar, mustard and 1 teaspoon
of water. Drizzle this dressing over the salad just before serving.

Preheat oven to 350°F. In a large mixing bowl, mix together
kumara, ground flaxseed and almond milk. Add in the remaining wet
ingredients and mix well. Sift in dry ingredients, then fold in the
oats, pecans and dried cranberries. Drop spoonfuls of mixture onto
baking tray, leaving 5cm between each biscuit. Flatten each biscuit
down, and bake for 15 minutes or until light golden brown.
You can substitute pumpkin puree for the sweet potato. Add a brown
sugar to make up for the substitution.